A few years ago I started making Ridiculously Easy Blue Cheese Coleslaw with a dressing that's just my favorite commercial blue cheese dressing thinned with some buttermilk, and it's turned into one of my favorite side dishes for a low-carb meal. Through the years I eliminated carrots, but you can certainly add them if you're not that concerned about carbs.

I'm pretty crazy over this Ridiculously Easy Blue Cheese Coleslaw even when I don't have any blue cheese crumbles to mix into the salad, but if you have crumbled blue cheese to add, that does take it completely over the top. I keep the shredded cabbage mixture in a plastic container in the fridge and mix in the dressing right before I eat it, and I could happily eat this for lunch most any time of year.

Of course this is my Meatless Monday post for the week. It's Memorial Day, so Meatless Monday fans might be thinking about ideas for vegetables on the grill, but if you're a blue cheese lover I hope you'll try this easy blue cheese coleslaw for a veggie side dish sometime soon.

Mix together your favorite thick blue cheese dressing and some buttermilk to make the dressing. I use about 3 parts dressing to one part buttermilk, but you might want to adjust that if you use a different brand of blue cheese dressing. Slice a generous amount of green onion.

I use my Mandoline Slicerto cut the cabbage, but you can also use a knife. I slice it thin and then cut chop the slices into shorter lengths. Mix the red cabbage, green cabbage, green onion, and celery seed, and then stir in the dressing. (If you're not eating it all at once, only mix dressing in the amount you'll be eating.) And if you're really a blue cheese fan, go ahead and mix about 1/4 - 1/3 cup crumbled blue cheese into the salad.

I promise this will be a hit with anyone who likes cabbage and blue cheese. And you don't have to tell them how ridiculously easy it is to make!

Mix together the blue cheese dressing and buttermilk until it's the thickness you prefer. (I like this dressing mixture on lettuce too, so I usually mix more than this salad calls for and keep it in the fridge.)

Thickly slice green onions until you have about 1/2 cup sliced green onion. Use a Mandoline Slicer (with the 3 mm blade) or a long knife to cut all the cabbage into thin strips; then coarsely chop the strips of cabbage.

Mix the chopped green cabbage, chopped red cabbage, and sliced green onion in a large bowl and then stir in desired amount of dressing. Add the celery seed, crumbled blue cheese (if using), and salt and fresh ground pepper to taste and gently stir a few more times. Serve right away.

If this recipe makes more than you'll eat at one time I recommend only mixing dressing on the amount you will be eating. Store the dressing mixture and cabbage/green onion mixture separately in the fridge and combine and season the salad right before you eat the leftovers.

All the ingredients used in this salad are low-carb and low-glycemic choices. The Lighthouse Original Blue Cheese I use has 16 grams of fat in two tablespoons, but only 1.5 grams is saturated fat, and even if you added crumbled blue cheese I wouldn't worry about the fat grams when you're eating so much healthy cabbage!

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Ideas with Cabbage Salads:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)

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